Persian Okra Stew (Khoreshteh Bamieh)

A wonderful way to showcase okras is with this delicious Persian Okra Stew (Khoreshteh Bamieh).

The colder seasons seem to spark this conversation of “comfort foods.” Of course, comfort foods are different for everyone. For our family, it usually evokes images of Persian stews. They are warm, hearty, full of vegetables and meats of your choice, and always served with fluffy, aromatic basmati rice. Can you smell the saffron????

Some friends were coming over for dinner to sample Persian food and I was at my local Middle-Eastern market checking out the fresh vegetables when I found okra was on sale. Yes, okra in October. We’re in Southern California, okay?

I grabbed a bagful and brought them home. I have made Persian Okra Stew (Khoreshteh Bamieh) in years. There are so many wonderful stews you can make, so sometimes making a decision which one to make is the challenge. I’ve already posted another great stew recipe, Persian Eggplant Stew (khoreshteh qiemeh bademjoon). The one with okra is very similar.

I asked my mother-in-law for any tips or family secret ingredients she could tell me before I made the stew.

She laughed and said, “You know, I’ve eaten the stew many times, I love this stew, but I’ve never made it!”

She was surprised at her own revelation!

So, I jumped in head first, as I always do, and came up with this wonderful recipe. My husband was happy with it, and my friends loved it, too.

I kept the okra whole, instead of cut up, because the inside of the okra tends to get slimy when cooked, and I didn’t want it to slime my stew. That may not sound appetizing, but this really is a delicious and healthy meal. The okra doesn’t take long to cook, so avoid the temptation to let it cook for a long time with the rest of the stew.

I have a dozen other stew recipes that I promise I will post quickly, so keep an eye out for them!

Persian Okra Stew (Khoreshteh Bamieh)

Author:

Laura Bashar

Give okra its chance to shine with this amazing stew. It can easily be adapted and made with beef stew meat, lamb shanks, chicken or even vegetarian. Recipe by Laura Bashar of Family Spice

Ingredients:

1 1/2 lb beef stew meat, cut into 1-inch chunks

1/2 tsp salt

1/4 tsp black pepper, ground

1/2 tsp turmeric, dried

1 tsp all-purpose flour

2 TBS extra virgin olive oil

1 small onion, chopped

1 1/2 cup beef broth

3 TBS tomato paste

3 limes, dried, coarsely chopped*

14 oz diced tomatoes, canned, with juice

1 1/2 lb okra, whole

Directions:

In a large bowl mix together:

1 1/2 lb beef stew meat , cut into 1-inch chunks

1/4 tsp salt

1/8 tsp black pepper, ground

1/4 tsp turmeric, dried

1 tsp all-purpose flour

Heat a large dutch oven over medium-high heat and add:

1 TBS extra virgin olive oil

When oil is hot add:

1 small onion , chopped

Cook until onions start to soften, approximately 7 minutes and add:

1/4 tsp salt

1/8 tsp black pepper, ground

1/4 tsp turmeric, dried

Cook for 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.

Stir in:

1 1/2 cup beef broth

Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.

Stir in:

3 TBS tomato paste

Add to the stew:

3 limes, dried , coarsely chopped*

14 oz diced tomatoes, canned , with juice

Reduce heat to low and simmer for 2 hours. Stew can be refrigerated 3-4 days before serving at this point. Flavor is enhanced the longer it sits.